In Louisiana’s Cajun country, our friend Jolie Meaux of Porch Wine and Gravy never calls herself a chef, but plenty of others do – including those who watched her cook for Anthony Bourdain’s Parts Unknown crew. Jolie learned from her maw maw (grandma) and tantes (aunts), and what inspires her most is preserving and reinventing Cajun food traditions. One of her new creations is Potato Salad Croquettes made with Blue Plate Mayo – a kitchen staple she grew up with and still leans on to keep her recipes true to their roots. That’s the good stuff!
Louisiana native Jolie Meaux of Porch Wine and Gravy created a new tradition with these Potato Salad Croquettes. They’re a perfect topping for a hot bowl of gumbo – or you can serve them as an appetizer with a creamy dipping sauce.
Watch Jolie make her Potato Salad Croquettes:
Part 1: Make the Potato Salad
Part 2: Fry the Croquettes
Jolie Meaux’s Potato Salad Croquettes
Ingredients
Potato Salad
- 3 pounds red potatoes
- 6 hard-boiled eggs, peeled and small diced
- 1 small red onion, chopped
- 1 green bell pepper, finely diced
- 2 celery ribs, finely diced
- ⅔ cup Blue Plate® Mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons yellow mustard
- 2 tablespoons dry ranch seasoning
- 1 tablespoon Creole/Cajun seasoning
- 1 tablespoon hot sauce
- ¼ cup green onion, thinly sliced
Croquettes
- 4 cups potato salad
- 1 cup flour
- 1 tablespoon Cajun/Creole seasoning
- 2 large eggs
- 2 tablespoons water
- 2 cups Panko bread crumbs
- Peanut oil (or oil of choice), for frying
Instructions
- Make Potato Salad: Bring a large pot of salted water to a boil, add the potatoes and cook until fork tender. Strain and let cool.
- Cut the potatoes into small cubes and place in large bowl. Add the diced eggs, red onion, bell pepper, celery, mayonnaise, mustards and seasonings and mix well. Top with the green onions and chill for at least 1 hour.
- Prepare Croquettes: Line a rimmed baking sheet with parchment paper. In a large bowl, coarsely mash the potato salad with a potato masher. Scoop about 1 1⁄2 tablespoon of potato salad at a time and roll it into 1 1⁄2-inch balls; place them on the parchment covered pan, cover with cling film and refrigerate for at least 30 minutes or up to overnight.
- In a medium Dutch oven, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 375°. In a medium bowl, whisk together the flour and seasoning. In another medium bowl, whisk together the eggs and 2 tablespoons water. In a third bowl, place the bread crumbs. Working in batches, dredge the balls in the flour mixture, shaking off excess, then dip in the egg mixture, letting excess drip off, and then dredge in the bread crumbs, shaking off excess.
- Gently lower the croquettes into the hot oil and fry until golden brown, 2 to 3 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve on top of a bowl of gumbo or as an appetizer with a dipping sauce.
For generations, Southern cooks have known to stir a bit of Blue Plate Mayonnaise into their cake and cookie batters. With its egg-yolks-only richness, Blue Plate gives baked goods a moist, tender crumb and a velvety texture like no other. Blue Plate also turns a basic pie crust into something unforgettable! But don’t take our word for it – get baking and give it a taste. These desserts are family-approved and have the Blue Plate Mayo already “baked in” the recipe. That’s the good stuff!
Chocolate Mayo Cake Cookies
Baking with Blue Plate Mayo results in melt-in-your-mouth cakes and cookies. Serve these on any holiday party table or pack them in tins as gifts anytime of year.
Chef Nathanial Zimet’s Blue Plate Mayo Pound Cake
Le Cordon Bleu–trained Chef Nathanial Zimet’s pound cake bakes up moist and tender, with help from Blue Plate Mayonnaise’s only-the-egg-yolks creaminess.
Chocolate Coffee Mayonnaise Cake
Perfect for any occasion, baking with Blue Plate makes this chocolate coffee cake extra moist and delicious, with a firm crumb and velvety texture.
Devilishly Good Chocolate Mayo Cupcakes
Enjoy a little sweet heat with these extra chocolatey cupcakes created by BBQ Pit Master Malcom Reed. They’re smothered in fudge frosting spiced with a touch of cayenne pepper and garnished with chocolate-dipped bacon.
Chocolate Mayo Brownie Bites
Decadent meets delicious with help from a time-honored baking tip: adding some rich ‘n creamy Blue Plate Mayonnaise is the easy path to perfection.
Blue Plate Mayonnaise Pie Crust
Easy to make, tender and flaky, this pie crust holds together when baked with juicy fruit filling. It freezes well, too.
The weekend after Thanksgiving is ahead, and you’ve got family and guests to feed – and a fridge full of leftovers. Introducing the Bénédicte à la Dinde, created by our friend Jolie Meaux of Porch, Wine and Gravy. It’s a version of Eggs Benedict that turns those leftovers into something completely new and delicious.
“Dinde” is French for turkey, so a Louisiana Cajun family might call this a Bénédicte à la Dinde – but call it a Turkey Benedict and it will taste just as divine.
A crowd pleasing, easy to make brunch dish.
In under 30 minutes you’ll have a meal that’s pure Louisiana gold, made from what’s already on hand, with help from a simple mock Hollandaise using Blue Plate Mayo – That’s the good stuff! Watch Jolie make it and get the recipe below:
Bénédicte à la Dinde (Turkey Benedict):
Mock Hollandaise made with Blue Plate:
Bénédicte à la Dinde
INGREDIENTS:
- 2 cups Porch, Wine and Gravy’s (or your favorite) cornbread dressing
- 1 egg, lightly beaten
- 3 tablespoons unsalted butter
- 8 thick slices roasted turkey breast, gently warmed or room temperature
- 1/2 cup cranberry sauce with berries
- 4 eggs, room temperature
- 1 tablespoon white or apple cider vinegar (or lemon juice), for poaching eggs
- 1/2 to 1 cup mock Hollandaise, recipe follows
Mock Hollandaise
- 1/2 cup Blue Plate Mayonnaise
- 1/2 cup sour cream
- 1/2 cup melted unsalted butter, slightly cooled
- 2 teaspoons lemon juice
- 4 dashes Louisiana style hot sauce
- 1 teaspoon salt
- 2 teaspoons fresh cracked pepper
INSTRUCTIONS:
Make the sauce: Whisk together the Hollandaise ingredients in a small bowl until well combined and creamy; set aside.
Make the patties: Combine the cornbread dressing and the beaten egg in a separate bowl. Form the mixture into four patties and arrange them on a plate. Melt the butter in a heavy-bottomed skillet over medium-high heat. When it begins to sizzle, add the patties, working in batches if necessary to avoid overcrowding. Cook for 4 to 5 minutes, until well browned on the bottom, then flip and continue cooking until the second side is browned. Transfer the patties to a paper towel–lined plate.
Poach the eggs: Crack the 4 eggs into a small bowl or ramekin; set aside. Fill a saucepan about two-thirds full with water and bring it to a gentle simmer. Add the tablespoon of vinegar. Using a spoon, stir the water in a circular motion until it continues swirling on its own. Gently add the eggs one at a time and poach for about 2 minutes, or until the whites are set and wrapped around the yolks. Remove with a slotted spoon and transfer to a plate. (If you don’t trust your poaching skills, don’t worry – no one will be upset if you fry the eggs instead.)
Assemble: Start with a cornbread dressing patty as the base. Top with two slices of turkey, about 1/8 cup of cranberry sauce, one poached egg, and 1/8 cup to 1/4 cup of Hollandaise. Garnish with a sprinkle of paprika and chopped green onions; serve immediately.
Get your tailgate krewe ready, because nothing can stop our passion for delicious party food on game day. As the Official Mayo of the New Orleans Saints, we’ve got the recipes for great Louisiana eats, made extra rich and flavorful with Blue Plate Mayo. That’s the good stuff!
Muffuletta Dip
The spicy Italian meats, briny olives and Italian cheese of a classic New Orleans muffuletta sandwich – in dip form and perfect for a party. Serve it fresh from the oven with crispy homemade croutons for dipping.
Fancy Cajun Crab Dip
A rich ‘n creamy dip with succulent blue crab meat seasoned Gulf South spicy. Serve with crackers, pita chips or veggies.
Crawfish Jalapeño Poppers
Smoky bacon-wrapped jalapeños stuffed with a rich, cheesy crawfish filling. Serve them hot off the grill with a cool, tangy Buttermilk & Green Onion Dip made with Blue Plate Mayonnaise – for the perfect Southern bite.
Classic Deviled Egg Dip
You can’t go wrong with deviled eggs whipped into a dip with rich ‘n creamy Blue Plate Mayo – That’s the good stuff!! Garnish with crumbled bacon, fried chicken skins or pork cracklins, caviar and chives, or smoked salmon and capers.
Spicy Fried Chicken Sandwich
Dressed with Blue Plate Hot & Spicy Mayo and a savory Bacon & Tomato Jam, this Southern style fried chicken sandwich is a winner. It’s our version of the one served at the Caesar’s Superdome during sports events.
Creole Hot Sausage Po-Boy
The Vaucresson family has been making sausage in New Orleans since 1899. Dressed with pickled onions and Blue Plate Mayo, this is a classic game day po-boy that’s not to be missed.
Bayou Hot Chicken Dip
Nothing says game day like hot chicken dip served right out of the oven. Reminiscent of the famous Buffalo chicken dip, ours uses a local Louisiana hot sauce to add deep bayou cayenne flavor.
Cajun Smash Burgers
Smash burgers are pressed onto a griddle or skillet, which gives them a seared, smoky flavor and crispiness. These are seasoned with Cajun spices and topped with a spicy Cajun mustard sauce.
Sure we want a perfect turkey, but Thanksgiving is just as much about serving amazing sides. Check out our top Turkey Day side dish recipes made extra delicious using Blue Plate Mayonnaise. That’s the good stuff!
Creole Green Bean Casserole
This easy-to-make side dish could be straight out of Grandma’s vintage Southern cookbook, topped with those crispy fried onions everyone loves. Blue Plate adds rich n’ creamy flavor to the delicious ingredients. That’s the good stuff!
Creamy Pressure Cooker Yukon Gold Mashed Potatoes
Using a pressure cooker gives you homemade mashed spuds fast, and Blue Plate mixed in delivers the creamy, delicious mashed potatoes your dinner guests have been hoping for.
Savory Creole Cornbread Stuffing
Traditionally made with leftover cornbread, this savory side dish is great for big family meals as it can be prepped ahead of time and baked right before. Serve it as a side dish with roast turkey or any family favorite.
Creamiest Ever Mac and Cheese
Don’t be surprised when your friends and family tell you this creamy macaroni and cheese is the best they’ve ever eaten. It’s that good! The key, of course, is rich, creamy Blue Plate Mayo.
Broccoli Casserole
A time-honored variation of the traditional Thanksgiving green bean casserole, this is the side everyone loves. To allow the delicious flavors to come together, assemble it the day before, then cover, refrigerate and reheat just before the meal.
Old Fashioned Potato Salad
Coarse-grain mustard, boiled egg, dill and red onion are the popular ingredients that make this simple recipe a classic for every occasion, anytime of year.
And here’s the turkey roasting hack you didn’t know you needed!
Blue Plate Mayo is the South’s best-kept Thanksgiving secret for a turkey that’s juicy on the inside and crispy on the outside. Just mix your desired seasoning into some Blue Plate Mayonnaise and slather it on the turkey, and it will stay in place as the turkey roasts, sealing in all the flavors and juices and delivering an extra crispy crust. That’s the good stuff!
“Blue Bird” Herb Mayo Roasted Turkey
Season some Blue Plate Mayo with your favorite seasonings and rub onto the bird before roasting for an extra crispy and juicy Thanksgiving turkey.
Meet us at the Superdome 🏈
As the Official Mayonnaise of the New Orleans Saints, we’re bringing the good stuff to the Caesars Superdome this season for pre-game festivities at two big Saints home games. We’ll be on the External Concourse outside of Gate B from 1:30 PM until kickoff, so come by (you’ll need game tickets to get there) to say hey, sample our famous Hot & Spicy Pimento Cheese, get photo ops with Big Fluffy, and grab free Blue Plate merch. The fun includes our 2nd Annual Po-Boy Making Contest, with grand prizes including signed Saints jerseys!
Look for Big Fluffy and the Blue Plate Krewe before kickoff at these games:
Compete in the 2025 “Get Dressed and Make a Mess” Po-boy Making Competition!
Teams of two will face off to dress the best-looking po-boy – but there’s a twist. One teammate will be blindfolded, while the other gives directions to help them build the ultimate messy masterpiece. Contestants will compete for bragging rights and the Grand Prize: A signed Saints Jersey (Chris Olave for the Nov. 23 contest and Alontae Taylor for the Dec. 14 contest), a Blue Plate Cornhole Set, and Blue Plate Mayonnaise products.
Come hungry, bring your team spirit, and let’s make some messy po-boy magic at the Superdome. That’s the good stuff!
Chef Nathanial Zimet, of Boucherie NOLA and Bourrée Cajun Smokehouse in New Orleans, makes a homemade pound cake that’s so golden, rich and velvety that he uses it as a base for other desserts, including his famous Ooey-Gooey Cake. But what’s his secret for making this perfect pound cake?
Chef Nathanial Zimet bakes his pound cake with Blue Plate Mayonnaise added to the batter to make it extra rich and moist. That’s the good stuff!
If you know, you know.
Chef Nathanial follows that old Southern tradition of adding Blue Plate Mayonnaise to his cake batter. Southern bakers know that a mayonnaise rich in egg yolks (Blue Plate is made with only the egg yolks) brings moisture and richness to cakes and gives them a soft crumb so velvety it pretty much melts on your tongue. Watch Chef explain how Blue Plate kicks up his cake recipe, and check out the Ooey Gooey Cake he makes using his pound cake as a base:
Chef Nathanial Zimet’s Blue Plate Mayo Pound Cake
INGREDIENTS:
- 3 cups sugar
- 2 cups Blue Plate® Mayonnaise
- 4 large eggs
- 4 teaspoons vanilla extract
- 5 cups all-purpose flour
- 2 tablespoons baking powder
- 1½ teaspoons salt
- 1½ cups milk
INSTRUCTIONS:
- Preheat oven to 350°F (175°C). Grease and flour a large tube pan or two loaf pans.
- In a large mixing bowl, combine the sugar and Blue Plate Mayonnaise. Beat until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined – don’t overbeat.
- Pour the batter into the prepared pan(s) and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
As the Official Mayo of the LSU Tigers, Blue Plate is the purr-fect ingredient for dips, grilling sauces and more. Need ideas? Grab our recipes below, and let’s do some tailgating with Blue Plate Mayo – That’s the good stuff!
Tiger Dip
Easy to make, rich ‘n creamy… this cheese spread has just the right amount of spicy-sweet flavor to make it a perfect game day dip to serve with crackers, chips or veggie sticks.
Tiger Remoulade
You know it’s game day in Louisiana when you’re dipping boiled or fried seafood into homemade spicy remoulade sauce. Blue Plate makes it extra rich ‘n creamy.
Tiger Sliders
This sauce is epic, and gives these lil’ burgers a sweet and spicy punch. They’re quick, easy and perfect for prepping ahead of time. For tailgating, set up a burger making station and reheat the burgers and sauce when it’s eatin’ time.
Slaw Dogs
The great American hot dog, topped with crunchy coleslaw made extra rich ‘n creamy with Blue Plate Mayo – That’s the good stuff! Pro tip: Before heading to a tailgate, poaching the hot dogs in water or beer until warmed through keeps them plump and juicy.
Tiger Mayo
Combine rich n’ creamy Blue Plate Mayo with sweet and spicy Tiger Sauce to make an easy dipping sauce for fries, chicken strips and cut veggies, or use it as a spread to dress sandwiches and burgers.
The best po-boys in the world can be found at the Oak Street Poboy Festival in New Orleans, and as the Official Mayo of Po-Boys, we’ll be at the fest. Meet us out there for live music and award-winning festival food!
Get ready to dive into the 2025 fall festival experience with the Blue Plate Mayo team! As proud sponsors of these unforgettable Southern fall festivals, we’re bringing our own flavor of fun to each of them, and you won’t want to miss a second of it. From live music that’ll have you dancing all day to mouthwatering festival food, we’re spreading the good stuff everywhere we go.
Catch us at these 2025 Fall Festivals:
- Southern Smoke Festival – October 4, Houston, Texas
- Acadiana Eats Festival – November 1, Scott, Louisiana
- Oak Street Po-Boy Festival – November 16, New Orleans, Louisiana
Look for the Blue Plate Team at the festivals and come say hey! We’ll be serving up samples of our signature recipes – made with Blue Plate, of course, and handing out free Blue Plate merch to take home. It’s going to be a celebration of Southern culture and flavor, and we can’t wait to see y’all there!
New Orleans-founded Blue Plate Mayonnaise is proud to announce we have extended our partnership as “Official Mayo of the New Orleans Saints” for another NFL season. Since 1927, Blue Plate has been a fan favorite in kitchens and cafés across the Gulf South and will again be available throughout the Caesars Superdome for the 2025-26 Saints season.
“We are thrilled to support our home team in our hometown,” said Dan Trahant, director of marketing for Blue Plate. “Saints fans across the region pick Blue Plate for tailgating and homegating for delicious dips, perfect burgers and can’t-miss sides, but they can also enjoy Blue Plate inside the Dome on their favorite Who Dat fuel.”
Blue Plate has remained a family-owned, New Orleans company for nearly one hundred years and the company’s egg-yolk-only recipe has been a consistent winner in blind taste tests across the industry.
Blue Plate Mayonnaise has been even more visible across the region recently with a new ad campaign declaring “That’s the Good Stuff” and numerous sponsorships of events and cultural organizations. In additions, Lieutenant Governor Billy Nungesser has proclaimed Blue Plate “The Official Mayo of Po-boys.”
Find tailgating tips and recipes at www.blueplatemayo.com and follow us on Facebook or Instagram for all things mayo. For Blue Plate Mayo merch visit porchnpantry.com/blueplatemayo
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